Butter Chicken Focaccia

Butter Chicken Focaccia

Butter chicken is stuffed into the best focaccia dough, which is slicked with garlicky ghee, sprinkled with cilantro and served with a bowl of extra sauce on the side for slathering. Serve this one hot at your next gathering and watch everyone swoon. This is most delicious fresh out of the oven, but save any extras well-wrapped in the fridge and reheat.

Ingredients:

4 boneless, skinless chicken thighs, about 13 oz (370 g)
Salt and freshly ground pepper to taste
1 tbsp (15 mL) canola oil
1/2 cup (125 mL) chopped red onion
1 jar (400 mL) spicy butter chicken sauce, divided
1 recipe (Anything But) Basic Focaccia, completed through Step 6 (recipe follows)
2 tbsp (30 mL) ghee
1 1/2 tsp (7 mL) coarsely chopped garlic
2 tbsp (30 mL) chopped cilantro

(Anything But). Basic Focaccia
Directions:
This is a very wet dough, which makes a beautifully thick and puffy focaccia with a holey interior—perfect for sandwiches. The series of “stretch and folds” you do while the dough is rising helps to give the gluten enough structure to hold the air pockets. If you’re unfamiliar with the technique, you may want to search online for a visual reference. Do use a scale, if possible, for the measurements of flour and water.
Ingredients:
1 1/8 lb (510 g) all-purpose flour (approx. 3 3/4 cups/925 mL)
2 tsp (10 mL) instant yeast
4 tsp (20 mL) Diamond Crystal kosher salt or 2 tsp (10 mL) fine sea salt
14.5 oz (410 g) lukewarm water (approx. 1 2/3 cups/400 mL)
2 tsp (10 mL) honey
3 tbsp (45 mL) olive oil, divided
Maldon salt (optional)

Directions:
In a large mixing bowl, stir flour, yeast and salt with a fork until combined. Stir in water and honey with fork until all dry ingredients are incorporated. Scrape down the sides of the bowl, drizzle 1 tbs (15 mL) oil overtop, and use a wet hand to fold the dough over on itself until oil has been incorporated and dough feels slightly tightened up, about 20 times. (Dough will be very wet and messy.) Scrape any dough from your hand back into bowl. Cover loosely with plastic 

wrap and set aside in a warm spot for 30 minutes.

Wet your hands then grab dough from one side and pull it up and overtop of the dough ball.  Repeat this action, rotating bowl so you work all the way around dough until it has tightened up into a ball, about eight folds. Cover bowl,

Lightly oil a metal 9 × 13–inch (23 × 32.5–cm) baking pan. Line with a piece of parchment that goes across bottom and overhangs long sides. (This “sling” makes it easy to remove bread from pan when done.) Pour in 1 tbsp (15 mL) oil overtop and spread to coat parchment.

Wet your hands and loosen dough from sides of bowl. Repeat the stretch and fold action four to six times then tip dough into prepared pan. Fold dough into thirds like a letter, then turn over
and rotate so seam is on bottom and rectangle fits pan. Put your hands under dough at corners and lightly stretch to fill pan as much as possible. Lightly cover with plastic wrap and let stand until very puffy and bubbly, about 1 1/2 hours.

Place rack in bottom third of oven. Preheat to 450°F (232°C).

Drizzle dough with remaining 1 tbsp (15 mL) oil. Use your fingers to press down and dimple dough all over—it should now look super bubbly. If you’re baking it plain, sprinkle with Maldon salt, if desired.

Bake in bottom third of oven until deeply browned, about 25 minutes. Transfer to a wire rack to cool. It’s best enjoyed the same day you 

bake it, preferably slightly warm. Serves 8 to 12

Spinach Lentil Dal

Spinach Lentil Dal Recipe

Spinach Lentil Dal - an Indian lentil recipe with a flavorful spinach sauce that is full of flavor and nutrients and can be made in 30 minutes. Serve with Basmati Rice, and naan bread!

Ingredients:

3 tablespoons ghee (or coconut oil, but ghee will elevate)
1 large onion, diced
4 cloves garlic, rough chopped
2 tablespoons ginger, finely chopped
1 medium jalapeno, finely chopped (or 1 serrano) this is mildly spicy, add more if you like.
1/2 teaspoon fennel seeds
1 teaspoon black mustard seeds
2 teaspoon cumin seeds
2 teaspoons garam masala
1 lb Baby spinach (fresh or frozen)
15–20 fresh mint leaves
1 teaspoon dried fenugreek leaves
2 tablespoons water (if using fresh spinach)
3/4 cup water
1/2 cup plain yogurt (or vegan yogurt)
3 – 4 cups cooked black lentils (or aka caviar lentils, beluga lentils or French green lentils)
1 teaspoon salt, more to taste!

Directions
If cooking black lentils and basmati rice, start them first (see notes)

Make the Spinach Sauce:Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger and chilies. Saute until fragrant and golden. Add the fennel seeds, mustard seeds, cumin seeds and garam masala and stir two minutes. Lower heat to low. Add the fresh spinach, mint, fenugreek and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs. Don’t overcook!

Blend Spinach Sauce: Place the wilted spinach mixture in a blender and add the 3/4 cups water. Pulse and few times (hold lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here. Pour it back into the pan, set on low heat. Don’t overheat or you will lose the pretty color.

Combine: Stir in the yogurt, lentils and salt. Taste. Adjust salt to your liking, adding more if necessary! You want this slightly more salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes. To “up” the flavor even more, add a bit more garam masala spice to taste. If you want a little acidity a tiny squeeze of lemon is nice.

Serve with the basmati rice and naan bread!
Emerald Dal will keep up to 4 days in the fridge.

Notes
Cook black lentils according to package or try the pasta cooking method: simply boil 1 1/4 cups dry lentils in 6 cups of salted water until just tender, strain. The size of lentil will determine cooking time. Little black lentils take 20-30 minutes. Feel free to sub other whole lentils for the black lentils.

SPINACH: If using fresh spinach, be sure to use baby spinach, as mature spinach and their stems can be bitter.

Yes, you can sub coconut oil or butter for the ghee– but in my opinion, the ghee really elevates and adds so much flavor.

Feel free to bump up the spices and heat (add more chilies and spices). 

Lamb Biryani

Lamb Biryani

Ingredients:

• 2 pounds (910g) boneless leg of lamb, trimmed of excess fat and cut into 1-inch (2cm) cubes
• 1 cup plain, unsweetened full-fat yogurt
• 6 medium garlic cloves, peeled and finely grated
• One 2–inch piece fresh ginger, peeled and grated 
• 3 teaspoons Diamond Crystal kosher salt, divided; if using table salt, use half as much by volume
• 1/4 cup (60 ml) plus 2 teaspoons (10ml) ghee or neutral oil, such as grapeseed, divided
• 2 large yellow or white onions (26 ounces; 750g total), sliced thinly
• 5 green cardamom pods, lightly cracked, divided

1 cinnamon stick

• 4 cloves
• 2 dried bay leaves 
• 1 teaspoon garam masala, store-bought or homemade
• 1 teaspoon ground Kashmiri chili (see note)
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground turmeric
• 1 cup (240ml) water or low-sodium stock (lamb, beef, or chicken)
• 2 cups (400g) basmati rice
• 1/4 cup (60ml) fresh lemon or lime juice
• 1 bunch fresh cilantro leaves and tender stems, chopped
• 1 bunch fresh mint leaves, chopped
• 1 fresh green chile, such as a serrano or Thai bird, minced
• 1/4 cup (60ml) whole milk
• 20 strands of saffron, divided
• 2 teaspoons rosewater
• 2 teaspoons pandan (kewra/screwpine) water (see note)

Directions:

Place the lamb in a 1 gallon (3.8L) ziptop bag. In a medium bowl, mix the yogurt, garlic, ginger, and 1 1/2 teaspoons salt until combined, pour the yogurt mixture over the lamb, seal the bag, and shake the bag to coat the lamb well. Leave the ziptop bag in the refrigerator to marinate overnight.

Heat 1/4 cup (60ml) ghee or oil in a Dutch oven or saucepan with a heavy bottom over medium heat. Add the onions, season with a pinch of salt, and cook, stirring occasionally, until the onions caramelize and turn dark brown (but not black), about 25 to 30 minutes.

1. 

Set oven rack at the middle position and heat the oven to 350°F (180°C). Place half the saffron threads in a mortar and pestle and grind to a fine powder. In a small saucepan placed over low heat, warm the milk just until it starts to bubble, then turn off the heat. Add the ground saffron and remaining saffron strands to the hot milk and let steep for 10 minutes.

1. 

Meanwhile, as the lamb cooks, prepare the rice. Pick over the the rice for any debris, then place it in a fine mesh strainer and rinse under cold running water, until the runoff is no longer cloudy; drain well. Place the rice in a bowl and cover with 4 cups (960ml) water and let stand for 30 minutes. Strain the rice, discarding soaking water. In a large saucepan, combine rice with 4 cups cold water, lemon juice, the remaining 1 1/2 teaspoons kosher salt, the remaining 2 green cardamom pods, and the remaining 2 teaspoons of ghee or oil and bring to a boil over medium heat. Boil for 2 minutes and then strain the rice; discard cooking water. It will be partially cooked—if you break a grain of rice, you will see an outer translucent ring and a tiny, opaque inner ring.

1. When the lamb is tender, remove lid and increase the heat to medium, stirring often to prevent scorching, and cook until the liquid starts to thicken and reduces to about 1 1/2 cups (360ml), about 5 minutes. Remove from heat. Using a clean, large wooden spoon or spatula, spread the rice out in an even layer over the meat in the Dutch oven.
2. 
   
3. Set oven rack at the middle position and heat the oven to 350°F (180°C). Place half the saffron threads in a mortar and pestle and grind to a fine powder. In a small saucepan placed over low heat, warm the milk just until it starts to bubble, then turn off the heat. Add the ground saffron and remaining saffron strands to the hot milk and let steep for 10 minutes.

6.     

Sprinkle the saffron-infused milk over the rice, followed by the rosewater and the pandan water. Garnish the top of the rice with the reserved caramelized onions. Cover the Dutch oven with two sheets of aluminum foil and crimp the overhang to form a tight seal, place the lid over the foil, and place the Dutch oven in the preheated oven for 20 minutes to let the rice steam. Remove from the oven and let stand for 5 minutes. Uncover the pot and carefully peel off the aluminum seal. Use a fork to loosen the rice a little and serve immediately straight from the Dutch oven. Alternatively, biryani can be transferred to a platter and served.

Special Equipment
Dutch oven, 3 qt. saucepan, 2 quart saucepan, fine mesh strainer, mortar and pestle.

Notes:
The ground Kashimiri chile can be replaced with a combination of 3/4 teaspoon ground smoked sweet paprika and 1/2 teaspoon ground cayenne.

Pandan water can be purchased at speciality food stores or online.

Make-Ahead and Storage
Lamb biryani is best served immediately, but will keep in an airtight container for up to o0ne week in the refrigerator.